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FRICASSEED OYSTERS
(Mrs. Lincoln's Boston Cook Book, 1884)
Cook one pint of oysters in hot butter, till plump, as directed for smothered oysters.
Drain, and keep the oysters hot, and add enough cream to the oyster liquor to make one cupful.
Cook one tablespoonful of flour in one tablespoonful of hot butter.
Add slowly the hot cream and oyster liquor.
Season with one teaspoonful of lemon juice, salt, and pepper to taste.
Pour the sauce into one well-beaten egg, add the hot oysters, and heat one minute.
Serve on toast, if for breakfast; or in paper cases, or patties, if for lunch or dinner.
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